Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are a light and delicious dessert, perfect for guilt-free indulgence.
Ingredients
Scale
- 8 oz Cream Cheese (softened)
- 3/4 cup Granulated Sugar
- 1/4 cup Milk (any type)
- 4 large Eggs (separated)
- 1 tsp Vanilla Extract (or almond extract)
- 1 cup All-Purpose Flour (can be gluten-free)
- 2 tbsp Cornstarch
- 1/4 tsp Salt
- 1 tbsp Powdered Sugar
Instructions
- Preheat your oven to 320°F (160°C) and prepare your muffin tins with liners or parchment.
- Mix softened cream cheese and granulated sugar in a medium bowl until smooth. Add milk, egg yolks, and vanilla, blending thoroughly.
- Sift in the flour and cornstarch, gently stirring until the batter is smooth and free of lumps.
- Whip egg whites with salt in a separate bowl until soft peaks form. Gradually add granulated sugar until stiff peaks form.
- Fold the whipped egg whites into the cream cheese batter in three additions.
- Divide the batter into your cupcake liners, filling each one about ⅔ full.
- Bake for 30 minutes or until the tops are lightly golden and the centers have a gentle jiggle.
- Cool the cupcakes completely in the tin before dusting with powdered sugar and serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 80 mg
Keywords: Fluffy Japanese Cotton Cheesecake